This recipe blends decaf coffee and aromatic chai spices for an exotic flavor, as well as a healthy infusion from the cinnamon and honey. I use my homemade Brazil nut milk for an extra-creamy consistency. It has a satisfyingly spicy bite in a chilled glass during the summer and a comforting warmth in the winter.

This recipe yields three cups.

INGREDIENTS

1 cup decaf coffee
¾ - 1-½ teaspoons decaf chai blend
1 teaspoon cinnamon
2 cups brazil nut milk (or nut milk of your choice)
3 tablespoons honey

240 ml decaf coffee
¾ - 1-½ teaspoons decaf chai blend
1 teaspoon cinnamon
475 ml brazil nut milk (or nut milk of your choice)
3 tablespoons honey

Directions

Add prepared coffee, chai blend, and cinnamon to a small saucepan and stir. Bring to boil just long enough to incorporate the spices.
Add nut milk and honey, and stir.
Pour into 1 24-ounce heat-proof glass or 3 8-ounce heat-proof glasses. Let them rest on the counter until the glasses are cool enough to pick up. If you’d like to drink it cold, chill for 2 hours or until the desired temperature is reached.
Before serving, pour into blender (40-ounce Vitamix works well), and blend for 5-10 seconds on high to get a frothy consistency.
Serve and enjoy.

Tips

**My favorite chai blend is Blue Lotus Chai Rooibos Masala Chai.
**You can use more chai spices as desired.
**It must come to room temperature and chill in the refrigerator for a couple hours before drinking cold.
**Never put hot glass in the refrigerator. Even tempered glass can crack. However, to speed up the chilling process, you can set the glass in a bowl of room temperature tap water to slowly cool the glass.
**For hot chai, milk can be added to the blender, and don’t blend for longer than 6 seconds. The longer you blend, the more it will cool off.